celery soup with carrots, green chile

2020-06-12

Another easy vegetable soup that doesn't take much time. The dominant flavor is celery, because there is so much of it. The green chile adds a nice New Mexico touch.

The optional snap peas should only be warmed through. They lose their typical flavor when you boil them more than a few minutes. I forgot to cut off the tips and remove the strings, but it is easy enough to do when served.

INGREDIENTS

This is what you need for 6 quarts = 10+ servings:

1 head of celery
1 large yellow onion, peeled, whole
6 long green chiles
1 jalapeno pepper
1 lb. snap peas

Pic1: celery soup with carrots, green chile, snap peas

Directions

2020-06-12

Pic2+3: ingredients
Pic4: start the soup

Gather the ingredients.
Peel the onion, leave whole.
Clean and slice the peppers.
Peel and slice the carrots.
Combine all with 6 quarts of water in a large stock pot.
Add S&P, seasoning to taste.

Pic5: simmer
Pic6: add snap peas
Pic7: served

Bring to a boil. Reduce heat and simmer 10-15 minutes.
Optional: snap peas
- cut the tips of snap peas and remove the strings if any.
- Add snap peas to the soup.
- Simmer only a few minutes, just enough to warm them through, but leaving the snap peas crisp.
Adjust the seasoning.
Serve and enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org